Pavlova
is a lovely, light dessert made in a meringue shell. This
dessert uses only the whites of eggs. Consider making this
dish for desert when your meal includes hollandaise sauce,
which uses only egg yolks!

5.
Wet the baking parchment paper, crinkle it up, line the baking
sheet with it. Draw a circle on the parchment paper as a guide
for the meringue, then turn it over.

Add
a tip to your pastry bag. (Star tips, open or closed, work
well). Fill your pastry bag about half full with the egg foam
and twist it closed. Squeeze the pastry bag and make a meringue
circle about 10 inches in diameter on the wax paper. If you
dont have a pastry bag, use a spoon to mound the meringue
on the wax paper and make a well in the middle, creating a
bowl-shaped shell.

6.When
your circle is done, pipe a bunch of stars along the edge. Keep
piping higher and higher until you have a nice deep bowl.

7.Put
the meringue in the oven. After 45 minutes, turn the heat off.
Leave the meringue in for another hour, or until it is completely
cool. You can even leave it overnight.

8.While
the meringue is in the oven, cut up your fruit.

9.Remove
the meringue bowl from the oven. Make sure its nice and
cool—if its still warm, wait and try again in a
little while.

10.Whisk
the cream until until its stiff.

11.Fill the meringue bowl with whipped cream and
put the fruit on top for a delicate, airy treat.